1 cup creamy almond butter: Make sure it's the natural kind with only almonds as the ingredients!
1 tbsp melted coconut oil
1/2 cup coconut sugar
1 tsp vanilla essence
1/3 cup + 2 tbsp unsweetened cocoa powder
1/4 cup almond meal
3/4 tsp baking soda
1/2 tsp salt
1/3 cup chopped vegan dark chocolate: I used Natvia's No Added Sugar Baking Dark Chocolate - highly recommend!
How to make:
Line a baking tray with baking paper
In a medium bowl, combine almond butter, coconut sugar, coconut oil, vanilla and eggs. Whisk until smooth.
Add in the cocoa powder, almond meal, baking soda, and salt. Mix until there are no lumps. Fold through the chopped dark chocolate.
Place the mixture in the fridge for 5-10 minutes until set and able to pick up and mould without being too sticky.
While the mixture is setting preheat your oven to 180 degrees celsius.
Using a cookie scoop or a tablespoon, place small balls of the mixture on the baking paper around 3 inches apart. Flatten with the palm of your hand until an inch thick. Add extra choc chips on top if you like! (I also added some flaked almonds on top)
Bake in the oven for 8 - 10 minutes or until light and golden in colour.
Cool for 10 minutes before eating and enjoy!
The mixture will be sticky before setting in the fridge, make sure you don't skip the setting step.
Don't overbake as the cookies will come out dry.
Be sure to allow them to cool before eating as this is the step that truly allows them to harden and form into cookies!
If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy cookie making!